Beef and Okra Stew with Peanut Butter.

This recipe is adapted from an old cooking magazine I have, but I made it with a few changes. I chopped the okra instead of using it whole and also added in many more vegetables than the original recipe called for, as well as peanut butter.

It’s easy to make, colourful and flavorful. It takes time though, as you let the different vegetables cook slow and release their individual sweetness and distinct flavor to meld into a thick, rich, hearty stew that sticks to the bones.

Our ingredients are:-

  • 500 g stewing beef. Rub it with a little bit of ground mixed spice. (The blend I had had some cinnamon, clove, and cardamom).
  • 3 tbsp cooking oil.
  • 2 chopped onions.
  • 1 tbsp paste of grated ginger and grated turmeric and smashed with garlic.
  • 1 tsp coriander seeds.
  • 1 celery stalk, chopped.
  • Chopped bell peppers (I used green, yellow and red).
  • 1 handful of fresh okra, chopped.
  • 1 tbsp tomato paste.
  • 1 tsp each of paprika, mixed herbs
  • 1 tomato, 1 carrot, I small courgette, all chopped.
  • 1 tbsp chopped dry fruit (I used raisins and apricots).
  • 1 lemon.
  • 1 small bunch of coriander, leaves and stalks separated and chopped.
  • 2 tbsp smooth peanut butter, mixed into a 1/2 cup of water to dissolve.
  • Salt and pepper to taste.
  • Pinch of sugar.

Method.

Clean and chop all your vegetables.

Toast the coriander seeds in a dry pan then crush roughly, ensure they do not burn. Set aside.

Heat oil in your pan. Once hot add the beef and brown it on high heat. Do not let it cook through though, or crowd the pan. Just brown then remove and set aside.

In the same pan, add the onions, ground coriander seeds and celery. Once onions are translucent, add the ginger garlic and turmeric paste and mix well.

Follow in with the coriander stalks, paprika and mixed herbs, let cook fast without burning, then add the tomato paste and tomatoes. I like adding some salt and pepper at this point then lower heat to let the tomatoes cook into a mush.

The aroma of the dish at this point will have your tummy rumbling.

After the tomatoes cook down, add the carrots and let them cook a while, before adding the courgettes. Once they both cook a little while, in go the bell peppers. This whole process takes a while as you want each added vegetable to be able to release its own flavour into the sauce. Do not rush it.

The vegetables will also release their water into the sauce; hence the need to keep the heat on medium low.

Once the vegetables are soft, add the beef, okra, and your dried fruits. If its too dry, you can add a cup or two of water or stock. Cover and let simmer for about 30-40 minutes.

The stew will be thick and low, so add your mix of peanut butter at this point, as well as your pinch of sugar.
Check seasoning, stir well and cover and let simmer for about another half hour on low heat.

The sauce will thicken as well as the beef, as all the ingredients also absorb the yummy and rich peanut flavour.

Once ready, squeeze some lemon juice onto the stew and as always, garnish with the chopped coriander leaves.

Look at how rich, creamy, thick and colourful that sauce is. Yum!

This is a very filling meal. The perfect comfort food if you ask me.

It is so delicious. Good enough on its own or with some rice on the side. Either way, it is a perfect meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s